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Barbara Lanza

Showing results (1-10 of 16) with videos related to

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Frontiers in Microbiology|May 16, 2013
Abnormal fermentations in table-olive processing: microbial origin and sensory evaluationBarbara Lanza
Antioxidants (Basel, Switzerland)|January 8, 2020
Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health ChoicesBarbara Lanza, Paolino Ninfali
Journal of the Science of Food and Agriculture|February 3, 2018
Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA)Barbara Lanza, Filomena Amoruso
Foods (Basel, Switzerland)|January 21, 2023
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory AnalysisMartina Bacceli, Nicola Simone, Barbara Lanza, et al.
Mutation Research|February 24, 2005
Reduced clastogenic activity of maleic hydrazide in Vicia faba seedlings grown in a situation of overcrowding stressAntonio De Marco, Malgorzata Owczarek, Marcello Raglione, et al.
International Journal of Food Microbiology|April 11, 2018
Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription studyIliada K Lappa, Sevasti Mparampouti, Barbara Lanza, et al.
Food Microbiology|March 19, 2013
Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivityMiriam Zago, Barbara Lanza, Lia Rossetti, et al.
Foods (Basel, Switzerland)|March 12, 2020
Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial BiodiversityBarbara Lanza, Sara Di Marco, Nicola Simone, et al.
Physiologia Plantarum|April 12, 2001
Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea)Isabel Mafra, Barbara Lanza, Ana Reis, et al.
Magnetic Resonance Imaging|January 16, 2007
Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRIMaristella Gussoni, Fulvia Greco, Alessandra Vezzoli, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Frontiers in Microbiology|May 16, 2013
Abnormal fermentations in table-olive processing: microbial origin and sensory evaluationBarbara Lanza
Antioxidants (Basel, Switzerland)|January 8, 2020
Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health ChoicesBarbara Lanza, Paolino Ninfali
Journal of the Science of Food and Agriculture|February 3, 2018
Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA)Barbara Lanza, Filomena Amoruso
Foods (Basel, Switzerland)|January 21, 2023
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory AnalysisMartina Bacceli, Nicola Simone, Barbara Lanza, et al.
Mutation Research|February 24, 2005
Reduced clastogenic activity of maleic hydrazide in Vicia faba seedlings grown in a situation of overcrowding stressAntonio De Marco, Malgorzata Owczarek, Marcello Raglione, et al.
International Journal of Food Microbiology|April 11, 2018
Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription studyIliada K Lappa, Sevasti Mparampouti, Barbara Lanza, et al.
Food Microbiology|March 19, 2013
Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivityMiriam Zago, Barbara Lanza, Lia Rossetti, et al.
Foods (Basel, Switzerland)|March 12, 2020
Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial BiodiversityBarbara Lanza, Sara Di Marco, Nicola Simone, et al.
Physiologia Plantarum|April 12, 2001
Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea)Isabel Mafra, Barbara Lanza, Ana Reis, et al.
Magnetic Resonance Imaging|January 16, 2007
Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRIMaristella Gussoni, Fulvia Greco, Alessandra Vezzoli, et al.
Pageof 2